Crush crackers into crumbs. Set aside approximately 1/3-1/4 to bread patties. Put remainder into a bowl. Add egg and drained tuna. Add a few dashes of Worcestershire sauce if desired. Mix together and form patties. (I usually get 2 to 4 patties per can.) Coat outside with cracker crumbs, fry in oil until outer crackers are golden brown. Serve and eat.
Can also be made with canned salmon. My kids like eating them with ketchup or steak sauce. This is actually what I’ll be making for supper tomorrow night. You could totally eat this up with spicy ketchup.
My mom used to make hot potato and tuna salad. It was one of my favorites growing up. It was boiled potatoes, relish, tuna, mayo, salt and pepper, served warm. Really tasty.
Tuna casserole is another tasty option.
If you want to go an Asian route, you can do tuna served on rice with some chili crisp and sliced cucumber.
I used to drink them quite a bit, but I don’t any more sure to food allergies.
I think they’re quite useful and can even be tasty (I used to make smoothies using them). I just saw them as a convenient form of protein.
Having said that, I’ve noticed that I’m much less hungry eating whole food proteins, and so I’m actually less likely to snack and ingest less calories over all.
I’m a big fan of the Kroger butter chicken sauce. It’s gotten pretty expensive so I don’t buy it as often as I used to, but I think it’s super tasty. I usually throw it together with some mixed frozen vegetables and rotisserie chicken served over rice. It basically takes as long to cook as it takes the rice cooker to finish the rice.
I actually make it myself but a jar of Nam Prik Pao Thai chili paste always for me, kicks noodle stir frying to another level. The best brand I’ve found is Mae Pranom (popular in Thailand) but often a brand Kasma’s Thai Chili Paste is available in the States.
So. I tend to not use store bought sauces, can’t give advice on that.
But, if you haven’t considered it, you can reduce your overall work load by making sauces in bulk, and then freezing them. I got myself some giant icecube-molds to freeze into 1/2 cup blocks, and then transfer them to sealed vacuum bags.
Simply thaw and reheat for use. This also works quite well for stocks, or anything that takes hours of simmering.
Not sure if this is quite what you’re looking for, but I like getting the O’food gochujang bottles. They’re convenient cause you can just pop the cap and squirt a little onto whatever you’re making for some fermented spice. Also everything from The Japanese Pantry has been absolutely amazing! I get my soy sauce and sesame oil from them. Siete Enchilada sauces are awesome, I’ll pour half a jar of either the red or green into enchilada/taco soup. Or even simmer some jackfruit in it for tacos.
When I’m feeling lazy, I’ll sometimes mix a jar of Muir Glenn tomato sauce into one of my jars of marinara I make from scratch to double up.
Great topic, I love reading the other responses too
The Mia Cucina brand sauces are the only jarred tomato sauce allowed in our home. The one with wine mixed in is my preference, but I haven’t had one I disliked yet.
I’m a fan of the Steve’s and Ed’s brand Buffalo sauce, though I’m not sure how it does poured over carbs.
I like to stir fry noodles and dress them with hot pot seasoning and eel sauce, but maybe that’s some stoner food shit.
Chili crisp! Goes great on everything. Umami, flavor, and texture bomb. Home made is best, but Fly By Jing is pretty good.
Along similar lines, Chinese god oil. Amazing with noodles, fish, and lots of other things. A cheater version is chili crisp mixed with black vinegar, soy sauce, brown sugar, green onion, and cilantro.
I would suggest just finding a recipe that already includes those ingredients.
Adding those three induces a lot of variables. Gluten is obviously going to strengthen the dough but be mitigated to some degree by the dough conditioner, it hydrates differently too. Diastatic Malt will add sweetness as well as flavor.
Your liquid (milk) will need to be increased.
What dough conditioner are you using? There are many.
What is the end goal here?
You can certainly do this but it would be an iterative process, this time too chewy, next too dry, etc.
I’ve made a recipe that includes them but for a hoagie (or sub roll). That recipe uses 240g flour, 60g VWG, 8g dough conditioner, and 6g DMP. Doing some math and using baker percentages, it goes as follows: 25% for VWG, 3% for dough conditioner, and 2% for DMP. I probably did something wrong but I could try this formula. Of course, it there’s a better method I’ll consider it first.
If you’re happy with Bakers percentages I would go with that. You will need to increase your water as a percentage too.
You said in another comment that you wanted puffier bread, usually you want to increase hydration for that. It somewhat depends on your heat transfer though. You can use lower hydrations in a conventional oven, cooking on a steel plate on the stove or using a Tandoor works better with either higher hydration or longer ferments.
Reading your original recipe I thought you were looking at around a two hour fermentation time. Is that correct?
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.